These make-ahead cakes keep well in the freezer for up to a month. Serve them with a side of our tangy Thai salad.
Thai yellow or red
chopped fresh or canned
, about 2 cups
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Pour panko into a shallow dish.
Whisk mayo with egg, chives, curry paste and chili-garlic sauce in a large bowl. Stir in crab just until combined. Scoop out 1/4 cup of crab mixture, roll in panko and form into a 1-inch-thick cake. Repeat with remaining crab mixture and panko. Arrange cakes on baking sheet 1/2 inch apart. Lightly spray tops with oil.
Bake for 20 min. Let stand on baking sheet for 5 min before removing to a large platter.
Nine different grapes (chardonnay, sauvignon blanc, riesling, sémillon, müller-thurgau, gewürztraminer, muscat, sylvaner and pinot gris) create a maelstrom of flavours from exotic spices to grapey aromatics. Our pick: Sokol Blosser Evolution, Oregon, $21.
Make cakes. Freeze on baking sheet until firm, 1 hour, then transfer to a freezer bag. Bake frozen crab cakes at 325F for 12 min per side.